Shrimp Provencale
Ingredients
- 32 large shrimp (21-25 count)
- 2 Tbs. olive oil
- 2 tsp. fresh chopped garlic
- 1/4 cup dry white wine
- 4 diced canned Italian plum tomatoes
- 1/4 cup of juice from the canned tomatoes
- 12 leaves fresh basil, chopped (or 1 tsp. dried)
- 1 tsp. chopped fresh rosemary leaves
- 4 Crimini mushrooms, sliced
- 10 sprigs chopped flat-leaf parsley
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- Pinch cayenne
- 1/2 stick softened butter
- 8 oz. angel-hair pasta, cooked al dente
Instructions
- 1
Heat the olive oil in a skillet over medium heat. Saute garlic until it's fragrant. Add the shrimp and saute until pink.
- 2
Add the wine and bring to a boil. Add tomatoes, tomato juice, mushrooms, and rosemary. Return to a boil and cook until the mushrooms have softened.
- 3
Remove skillet from heat and whisk in the butter until emulsified into the sauce. Add the basil, parsley, salt and pepper to taste.
- 4
Add the angel hair pasta to the skillet and toss to blend with the shrimp and sauce.